II.

Production of Cassava Starch

A) Extraction of Cassava Starch

i.

Scrap the clean surface of potatoes with knife and cut into pieces and place
them in a mixture and stir for one to two minutes.

ii.

The grinding process is repeated for three to four times till we get a
homogenous suspension.

iii.

Then strain through fine cheesecloth into another beaker. Allow standing for
few minutes and then noting the weigh deposition of starch at the bottom.

iv.

Pour the supernatant fluid and fill the beaker with water containing the starch
in it. Stir well and again allow the starch to settle down.

v.

Repeat four to five times by separating starch that can be washed thoroughly.
Collect the white deposited starch on to watch glass.

vi.

Dry it in an oven and then weigh the sample gravimetrically.

1. Gather the Cassava Tubers. Ground and squeeze it to extract the starch.
2. Get hold of 240 grams of the starch and divide it into 3 equal parts: 80 grams in
trial 1, trial 2 andtrial 3.
3. Place 60 ml of the plastic resin glue (Premix Polyester Resin) with 50 grams of
flour catalyst for T1, 75 grams for T2 and 125 grams in T3.
4. Mix and stir the components and pour it in the shirt with Petroleum Jelly and let
it dry under thesun.
5. To test its capacity to carry weight, use the plastic to carry objects.
6. For its ability to hold water, put water inside the plastic.
7. To test its tensile and bending properties, stretch the plastic as far as you can.
8. Repeat steps 5-7 using T2 and T3.
The Galiang was peeled using a paring knife and was washed through a runningwater. Then the peeled Galiang
was grated using a grater and was placed into themortar. About 100 ml of water was added to the mortar, and the
Galiang was grindedcarefully. The Galiang-water mixture was pour through the strainer into the funnel, toavoid
spillage, then finally into the beaker, leaving the Galiang behind the strainer. Thenthe grinding and pouring of the
mixture was repeated twice more. Then the mixture wasleft overnight to let the starch settle in the beaker.The
water was decanted from the beaker, leaving behind the white starch thathas settled in the bottom. About 50 ml of

water was put in with the starch and wasstirred using a stirring rod. The mixture was left for 2 hours to settle and
then the waterwas decanted, leaving the starch behind. The slurry starch was sun dried.

Preperation of banana skins:

1.
2.
3.
4.

The peels of the bananas were removed using a stainless steel knife.
An 800ml beaker was filled with distilled water and placed over a Bunsen Burner.
The banana peels were placed in the beaker and were boiled for 30 minutes.
After the boiling process, the beaker was removed from the Bunsen burner and the peels
were decantated off the water and placed on and covered with a dry gauze pad, left to dry for
30 minutes.
5.
After the peels were dried, they were placed in a clean 800ml beaker.
6.
Using a hand blender, the peels were pureed until a fluid paste was formed.

Production of the plastic:

1.
2.
3.
4.
5.

25ml of banana paste was placed in each 50ml beaker.

3ml of HCl was added and the mixture was mixed using a glass stirring rod.
2ml of propan-1, 2, 3-triol was added to each beaker. The mixture was stirred again.
3ml NaOH was added and the mixture was stirred once more.
The mixture was poured into a petri dish and put in the oven at 130C. It was baked for half
an hour.

Materials and Safety Precautions:

All measurements were made as precisely as possible. For safety precautions, surgical gloves were
worn throughout the experiment. The experiment was conducted at a labaratory in the Koc High
School and the following equipment was used:

Glass pipette

Beakers

Bunsen Burner

Glass stirring rod

Oven

Petri dish

Gauze pad

Spring scale